Chef John makes it simple and delicious once again! Naturally, I made it my own. First, Escarole is not a readily available ingredient in the rural mountain town where I live. In fact no one at the grocery had ever heard of it. They suggested Collards, mustard greens or turnip greens. I choose turnip greens as I like the 'bite' and flavor and they get tender easier than collards. Next, "Honey" is a native mountain girl who swoons over butter beans and greens. My job is to make her swoon. This did it. I took a pound of large dried lima beans and 'quick soaked' them -rinsed and added to about 8 cups of hot water, brought to a boil, cooked two minutes and took off the heat. Let sit one hour and drained. ('Butter Beans' are more fragile than regular dried beans and so gentle handing is necessary). While they rested I did step 1 but did not reduce the sauce as the beans will continue to absorb liquid and need to be cooked for a while longer (I took about an hour at a low simmer with the lid cocked a little). Then I did step 2, but cooked more slowly at a simmer till the beans appeared just below the surface, gently stirring occasionally. They were al Dente and I did step 3. By now the sauce had become thick and by the time the greens were cooked the beans were tender and finished in their own creamy sauce, like Rissotto. I didn't want to put any meat in the Butter Beans and turnip Greens so just to show off I sauteed 'Pork chops with Raspberry Sauce' recipe from this site. Wow!
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Chef John makes it simple and delicious once again! Naturally, I made it my own. First,...